TY  - JOUR
AU  - Bukvicki, Danka
AU  - Stojković, Dejan
AU  - Soković, Marina
AU  - Vannini, Lucia
AU  - Montanari, Chiara
AU  - Pejin, Boris
AU  - Savic, Aleksandar
AU  - Veljic, Milan
AU  - Grujic, Slavica
AU  - Mann, Petar D.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2236
AB  - The dominant compounds in Satureja horvatii oil were p-cymene (33.14\%),
   thymol (26.11\%) and thymol methyl ether (15.08\%). The minimum
   inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for
   bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum
   bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to
   1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively.
   The antiradical potential of the essential oil was evaluated using
   hydroxyl radical (center dot OH) generated in Fenton reaction. The meat
   preserving potential of essential oil from Satureja horvatii was
   investigated against L monocytogenes. Essential oil successfully
   inhibited development of L monocytogenes in pork meat. Sensorial
   evaluation on flavor and color of meat was performed. The color and
   flavor of meat treated with essential oil improved after 4 days of
   storage. S. horvatii essential oil can act as a potent inhibitor of food
   spoiling microorganisms, in meat products and also can be a useful
   source of natural antioxidants. (C) 2013 Elsevier Ltd. All rights
   reserved.
T2  - Meat Science
T1  - Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat
IS  - 3
VL  - 96
DO  - 10.1016/j.meatsci.2013.11.024
SP  - 1355
EP  - 1360
ER  - 

@article{
author = "Bukvicki, Danka and Stojković, Dejan and Soković, Marina and Vannini, Lucia and Montanari, Chiara and Pejin, Boris and Savic, Aleksandar and Veljic, Milan and Grujic, Slavica and Mann, Petar D.",
year = "2014",
abstract = "The dominant compounds in Satureja horvatii oil were p-cymene (33.14\%),
   thymol (26.11\%) and thymol methyl ether (15.08\%). The minimum
   inhibitory concentration (MIC) varied from 0.03 to 0.57 mg/mL for
   bacteria, and from 0.56 to 2.23 mg/mL for yeast strains, while minimum
   bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to
   1.15 mg/mL and 1.11 to 5.57 mg/mL for bacteria and yeasts, respectively.
   The antiradical potential of the essential oil was evaluated using
   hydroxyl radical (center dot OH) generated in Fenton reaction. The meat
   preserving potential of essential oil from Satureja horvatii was
   investigated against L monocytogenes. Essential oil successfully
   inhibited development of L monocytogenes in pork meat. Sensorial
   evaluation on flavor and color of meat was performed. The color and
   flavor of meat treated with essential oil improved after 4 days of
   storage. S. horvatii essential oil can act as a potent inhibitor of food
   spoiling microorganisms, in meat products and also can be a useful
   source of natural antioxidants. (C) 2013 Elsevier Ltd. All rights
   reserved.",
journal = "Meat Science",
title = "Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat",
number = "3",
volume = "96",
doi = "10.1016/j.meatsci.2013.11.024",
pages = "1355-1360"
}

Bukvicki, D., Stojković, D., Soković, M., Vannini, L., Montanari, C., Pejin, B., Savic, A., Veljic, M., Grujic, S.,& Mann, P. D.. (2014). Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science, 96(3), 1355-1360.
https://doi.org/10.1016/j.meatsci.2013.11.024

Bukvicki D, Stojković D, Soković M, Vannini L, Montanari C, Pejin B, Savic A, Veljic M, Grujic S, Mann PD. Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat. in Meat Science. 2014;96(3):1355-1360.
doi:10.1016/j.meatsci.2013.11.024 .

Bukvicki, Danka, Stojković, Dejan, Soković, Marina, Vannini, Lucia, Montanari, Chiara, Pejin, Boris, Savic, Aleksandar, Veljic, Milan, Grujic, Slavica, Mann, Petar D., "Satureja horvatii essential oil: In vitro antimicrobial and antiradical
 properties and in situ control of Listeria monocytogenes in pork meat" in Meat Science, 96, no. 3 (2014):1355-1360,
https://doi.org/10.1016/j.meatsci.2013.11.024 . .

TY  - JOUR
AU  - Mileski, Ksenija
AU  - Džamić, Ana M.
AU  - Ćirić, Ana
AU  - Grujić, Slavica
AU  - Ristić, M.
AU  - Matevski, V.
AU  - Marin, Petar D.
PY  - 2014
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2304
AB  - This study was undertaken to determine the antioxidant and antimicrobial
   effect of essential oil and extracts of Echinophora sibthorpiana Guss.
   (fam. Apiaceae) collected in Macedonia. The chemical composition of E.
   sibthorpiana essential oil was characterized by the presence of methyl
   eugenol (60.40\%), p-cymene (11.18\%) and a-phellandrene (10.23\%). The
   free radical scavenging activity of extracts and essential oil was
   evaluated by DPPH and ABTS assays. The aqueous extract of aerial parts
   exhibited the strongest scavenging activity (IC50=1.67 mg/ml); results
   of the ABTS test showed that the most effective was the ethanol extract
   of aerial parts (1.11 mg vit. C/g). The essential oil showed stronger
   antioxidant activity compared to hydroxyanisole, ascorbic acid and
   quercetin that were used in the DPPH and ABTS tests, respectively. The
   total phenolic and flavonoid concentrations in the extracts ranged
   between 38.65-60.72 mg GA/g, and 3.15-19.00 mg Qu/g, respectively. The
   antimicrobial properties of the extracts and essential oil were
   investigated using a micro-well dilution technique against human
   pathogenic strains. The results were comparable with the effects of the
   positive controls, streptomycin and fluconazole. These findings indicate
   that E. sibthorpiana extracts and oil can be used in preventive
   treatments and as an alternative for synthetic preservatives.
T2  - Archives of Biological Sciences
T1  - RADICAL SCAVENGING AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL AND
 EXTRACTS OF ECHINOPHORA SIBTHORPIANA GUSS. FROM MACEDONIA
IS  - 1
VL  - 66
DO  - 10.2298/ABS1401401M
SP  - 401
EP  - 413
ER  - 

@article{
author = "Mileski, Ksenija and Džamić, Ana M. and Ćirić, Ana and Grujić, Slavica and Ristić, M. and Matevski, V. and Marin, Petar D.",
year = "2014",
abstract = "This study was undertaken to determine the antioxidant and antimicrobial
   effect of essential oil and extracts of Echinophora sibthorpiana Guss.
   (fam. Apiaceae) collected in Macedonia. The chemical composition of E.
   sibthorpiana essential oil was characterized by the presence of methyl
   eugenol (60.40\%), p-cymene (11.18\%) and a-phellandrene (10.23\%). The
   free radical scavenging activity of extracts and essential oil was
   evaluated by DPPH and ABTS assays. The aqueous extract of aerial parts
   exhibited the strongest scavenging activity (IC50=1.67 mg/ml); results
   of the ABTS test showed that the most effective was the ethanol extract
   of aerial parts (1.11 mg vit. C/g). The essential oil showed stronger
   antioxidant activity compared to hydroxyanisole, ascorbic acid and
   quercetin that were used in the DPPH and ABTS tests, respectively. The
   total phenolic and flavonoid concentrations in the extracts ranged
   between 38.65-60.72 mg GA/g, and 3.15-19.00 mg Qu/g, respectively. The
   antimicrobial properties of the extracts and essential oil were
   investigated using a micro-well dilution technique against human
   pathogenic strains. The results were comparable with the effects of the
   positive controls, streptomycin and fluconazole. These findings indicate
   that E. sibthorpiana extracts and oil can be used in preventive
   treatments and as an alternative for synthetic preservatives.",
journal = "Archives of Biological Sciences",
title = "RADICAL SCAVENGING AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL AND
 EXTRACTS OF ECHINOPHORA SIBTHORPIANA GUSS. FROM MACEDONIA",
number = "1",
volume = "66",
doi = "10.2298/ABS1401401M",
pages = "401-413"
}

Mileski, K., Džamić, A. M., Ćirić, A., Grujić, S., Ristić, M., Matevski, V.,& Marin, P. D.. (2014). RADICAL SCAVENGING AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL AND
 EXTRACTS OF ECHINOPHORA SIBTHORPIANA GUSS. FROM MACEDONIA. in Archives of Biological Sciences, 66(1), 401-413.
https://doi.org/10.2298/ABS1401401M

Mileski K, Džamić AM, Ćirić A, Grujić S, Ristić M, Matevski V, Marin PD. RADICAL SCAVENGING AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL AND
 EXTRACTS OF ECHINOPHORA SIBTHORPIANA GUSS. FROM MACEDONIA. in Archives of Biological Sciences. 2014;66(1):401-413.
doi:10.2298/ABS1401401M .

Mileski, Ksenija, Džamić, Ana M., Ćirić, Ana, Grujić, Slavica, Ristić, M., Matevski, V., Marin, Petar D., "RADICAL SCAVENGING AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL AND
 EXTRACTS OF ECHINOPHORA SIBTHORPIANA GUSS. FROM MACEDONIA" in Archives of Biological Sciences, 66, no. 1 (2014):401-413,
https://doi.org/10.2298/ABS1401401M . .